Mix the flour, starter, and water together until a rough, shaggy dough forms. Cover and let rest for 1 hour.

Add the salt using wet hands, working it into the dough until fully incorporated.

Perform stretch and folds every hour for 3 hours, then let the dough bulk ferment covered at room temperature until it has increased in size by 50 to 70 percent and jiggles when gently shaken.

Lightly flour your work surface, turn the dough out, and pre shape it into a round. Let it rest seam side down for 20 to 30 minutes.

Shape the dough into a boule, place it seam side up in a banneton, and cover. Cold proof in the refrigerator for 8 to 12 hours.

When you are ready to bake, tip the cold loaf out of the banneton onto your hand or a square of parchment, then flip it back over onto a piece of parchment, so the smooth side faces up and the rougher bottom faces down toward your work surface. You will cut into the bottom so the smooth top stays intact.

Slice down through the loaf, three times, then go back through those slices with kitchen scissors to cut them into sections, opening up the interior.

Sprinkle the everything bagel seasoning down into the cuts first, then dust the cheddar cheese powder over it. Spread the powder thin and even, with no deep pockets in any one spot.

Starting at one end, gently roll the loaf up into a log, taking care not to deflate it. But make sure its snug. Tuck the end underneath to seal.

Set the rolled loaf on parchment and lower it into a parchment lined 10 by 5 inch loaf pan. Place a second loaf pan upside down on top to create a mini Dutch oven.

Bake at 450 degrees Fahrenheit for 9 minutes with the lid on.

Remove from the oven, take off the top pan, and score one line down the center of the loaf. Replace the lid and bake for 25-30 minutes.

Remove the lid and bake for a final 10 minutes, or until the internal temperature reaches 190 degrees Fahrenheit.

Let the loaf cool for 3 to 4 hours before slicing.